Do you ever find something in the grocery store that totally inspires you? Let’s be honest, this rarely happens in rural Mexico. The Sunday Market absolutely inspires me but never the grocery store. I found these mini tostadas that begged to be appetizer sized tostadas. Yes, I know, I can make my own mini corn tostadas, but these were too cute to resist. You could also cut small rounds out of prepared corn tortillas and bake them.

The taco seasoning was inspired by a craving for American tacos. I suppose that I could find a chemical laiden seasoning packet at the grocery store but I prefer to keep a low sodium spice mix on hand that I can add to ground meat with very little effort or thought.

“American tacos” is an actual entree at our local wine cellar and bar which is within walking distance of mi casa and I might be known to order them, like every time I go, but only if I’m on kitchen strike or I’m out of vino. They also carry an IPA from our local brewery that El Gringo can’t live without.

Enough about Baja life, here’s the simple recipe for Taco Seasoning and Tiny Baja Tostadas

Taco Seasoning

Makes enough for 4 -6 meals

3 tablespoons chili powder, I prefer ancho chili powder
1 tablespoon smoked paprika
2 teaspoons dried oregano
2 tablespoons ground cumin
1 tablespoon black pepper
1 teaspoon sea salt
1 teaspoon garlic powder
1 tablespoon dried onion flakes

To make Americana taco meat:

Use 1-2 tablespoons of spice mix in 16 ounces of browned ground beef or ground turkey, add 4 chopped tomatoes or 14 oz can of tomatoes, 1/2 cup water. Simmer 10 minute.
If you want to increase the nutritional value and reduce the cost, sauté 1/2 cufresh onion, 1 grated fresh carrot and/or 1/2 zucchini and add to the seasoned meat mixture and simmer for 10 minutes.

Tostadas
Cook ground taco meat.
Shred lettuce.
Dice tomatoes or slice cherry tomatoes.
Prepare pico de gallo or use bottled salsa.

Make guacomole. Mash 1 avocado with 1 clove minced garlic, 1/2 cup chopped cilantro, 1/4 cup diced red onion, 1 squeeze of lime and a dash of salt. (Everyone should have a “go to” guacomole recipe.)

Leave ingredients on the table for guests to make their own tostadas or assemble tostadas by layering the meat, guacomole, lettuce, salsa and top with a dollop of le crema or sour cream.